Baked Cheesecake

If there is one thing I have been missing when going fully plant-based it’s baked cheesecakes! Don’t get me wrong, raw cheesecakes are wonderful and especially great during hot summer days, but, for me, they don’t come even close to a delicious, creamy baked cheesecake. Cheesecake has always been my favourite cake, next to poppyseed cake, and I can’t even count the times that I asked my mum to bake me one for my birthday or holidays. Now this baked cheesecake is just next level! Not only is it completely plant-based, gluten-free and refined sugar-free but also heavenly creamy with an extra fruity touch on top! 🙂

In fact, I made this delicious cake on the same day as my vegan lasagna, and, because it turned out so great and was gone in a second, I had to remake it a few days later! My boyfriend and I absolutely love it and I’m gonna be experimenting with different versions of this basic in the next weeks to include in my ebook (as some of you have requested cheesecake recipes)! 😉

For this cake I used a 18cm/ 7-inch springform, so make sure to adjust the ingredients if you use a different size. If you give this baked cheesecake a try, make sure to tag me on Instagram, Facebook and use the hashtag #thetastyk.

Place all the ingredients for the crust in a blender/ food processor and pulse until you get a fine, cumbly dough.

Grease a springform pan with coconut oil and evenly spread the crust dough with your fingers, pressing it down and up the sides, about 2-3 cms (depending on your preference). I like when the base is a bit thicker and the sides thinner, but you can design it according to your taste.

Preheat oven to 175°C/ 350F.

For the filling, combine all the ingredients in a high-speed blender and blend until you get a smooth consistency (for about 2 minutes). Make sure that the cashew nuts are completely blended up, to avoid small crumbly pieces inside the cake.

Pour the filling over the crust and bake for 40-45 minutes at 175°C / 350F until the top is golden.

Once the cheesecake is baked, let it cool down and, lastly, add the strawberry chia jam on top.

Store in the fridge for 3 days!

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Disclaimer: Please note that some of the links above are affiliate links and if you purchase through those links I’ll receive a small commission with no additional cost to you. I’m only affiliated with companies and products that I recommend and trust.

This recipe is inspired by the work of the wonderful Audrey from unconventional baker – I made changes according to my personal taste.

Oh really? 🙂 Mine never made it to the next day because we had a party that day and the whole cake was gone by the end of the day :-). I’d let it sit out and maybe next time try and add a little bit more liquid to make the crust even softer!

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